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Meatless Monday: Pesto Pasta with Mozzarella & Tomatoes

Monday, June 25, 2012

It's tough to get motivated to cook when the temperatures soar. This recipe requires little more than chopping some fresh ingredients and boiling water to cook pasta. Easy peasy and so delicious. Whip up a batch for dinner this week, serve on the side of grilled meats, or take it to a bar-b-que. Either way, it's a hit!

*Leftover pesto can be refrigerated up to one week or frozen up to 3 months.

Note: I grow my own basil during the summer months. It's much more cost effective than buying it at the grocery store where it can cost up to $4 per bunch. It's super easy to grow and to maintain and has a million uses.